CREME ANGLAISE WITH SALTED CARAMEL • granulated sugar 150 g • cream 50 g • butter 35 g • fine salt 7 g • whole milk 500 ml • fresh cream 100 g • egg yolks 3 • granulated sugar 70 g Melt the sugar on medium heat until it becomes an amber colour, then slowly add the cream that has been previously heated. Add butter and salt, then mix until a smooth and uniform caramel has been obtained. In another saucepan, heat milk and cream and, at the same time, mix the egg yolks and sugar together. When the milk and cream have started boiling, add the caramel carefully melting it. Then, add the egg yolk and sugar mixture to the caramel mixture, placing it back on the heat and cooking it until it reaches 85°C, taking care to continue to mix it. Transfer the mix to a gelato machine and serve frozen. Jonathan Pielmayer on Unsplash 25
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